Red Lentil Beetroot Pasta Salad
Red Lentil Beetroot Pasta Salad

Red Lentil Beetroot Pasta Salad

Thursday, 5th July 2018

This super easy superfood-packed summer salad from our friends at Profusion only takes ten minutes to make!
Serves 4
300g Profusion Organic Red Lentil or Chickpea Fusilli
4 tbsp extra virgin olive oil
30g Radishes thinly sliced 
100g soy beans
2 medium raw or cooked beetroot, grated
20g cress
40g (1 1/2oz) pumpkin seeds, toasted
Small handful Organic Hemp Seeds
For the dressing:
Zest and juice of 1 lemon
1 tbsp Dijon mustard
Handful of flat leaf parsley
1 tsp honey
Pinch of Profusion Organic Himalayan Salt
Pinch of pepper

  1. In a large pan of salted water cook the fusilli pasta according to the packets instructions.
  3. 2 minutes before the end of cooking time, add the soy beans. Drain, rinse under cold water and drain again. Toss in 1 tbsp of the olive oil set aside to cool.
  1. Whisk together the ingredients for the dressing, season to taste.
  3. Roughly chop the parsley leaves and add to the pasta along with the radish, beetroot and cress.
  5. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing.
  7. Top with the toasted pumpkin seeds and hemp seeds and serve.

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